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Butter Chicken Meatballs

Butter Chicken Meatballs

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Ingredients
  

For Meatballs

  • 1 lb. ground chicken
  • 1 tsp. tumeric
  • 1 tsp. garlic powder
  • 1 tsp. red curry powder
  • 1 tsp. garam masala
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. ginger
  • ½ tsp. red chili powder
  • ¼ tsp. cardamon
  • ¼ tsp. cinnamon

For Sauce

  • 1 stick butter
  • 1 medium onion chopped
  • 2 tsp. tumeric
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 2 tsp. red curry powder
  • 2 tsp. garam masala
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ginger
  • 1 tsp. red chili powder
  • ½ tsp. cardamon
  • ½ tsp. cinnamon
  • 1 can full fat coconut milk
  • 1 can (6oz) tomato paste
  • 2 Tbsp. dried fenugreek leaves optional

Instructions
 

For Meatballs

  • Combine all ingredients in large bowl. Drop by spoonful or use a cookie scoop to form meatballs.
  • Place on a greased baking sheet 1-inch apart. Cook at 400F for 12 minutes.

For Sauce

  • Melt butter in large sauce pan. Cook onions in butter until softened and translucent. Add in all spices, adjusting for flavor. Stir in coconut milk and tomato paste until well combined.
  • Transfer mixture to a blender or use immersion blender to puree the onions in the sauce mixture.
  • Add cooked meatballs to sauce and allow to cool. Store meatball mixture in a gallon sized ziploc bag. Store in the freezer for 3-4 months.
  • Cook in Crockpot from Frozen: Warm in crockpot on LOW for 3-4 hours. Serve with rice and naan bread.